The Cook's Illustrated Meat Book gives tips on how to shop for, store, season and cook meat. Why shouldn't you pack your burgers too tight? Two America's Test Kitchen editors explain.
Just because the Food and Drug Administration recalls a supplement because it contains dangerous substances, doesn't mean the product disappears from the market.
Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren't as sensitive eat about 200 more servings of vegetables per year.
Most U.S. poultry is bathed in a little chlorine on the way to your plate. But that treatment is banned in Europe. Now "chlorinated chickens" are a sticking point in a trans-Atlantic trade deal.
In a culinary culture strongly tied to meat, new dietary trends are threatening the very foundation of traditional gourmet cooking.
If you don't think you like bitter foods, try them again. Jennifer McLagan, the author of Bitter: A Taste of the World's Most Dangerous Flavor, is on a mission to change hearts and minds.
There's a new wrinkle to the old debate over diet soda: Artificial sweeteners may alter our microbiomes. And for some, this may raise blood sugar levels and set the stage for diabetes.
Nutella, launched 50 years ago, has turned into a global phenomenon, boosting demand for hazelnuts. Now producers are looking beyond Turkey's north coast, where most of these nuts are grown.
Perdue Farms, one of the country's largest suppliers of chicken meat, says its hatcheries are working better now without antibiotics. Public health advocates call it "a big step" forward.
Foster Farms has been accused of poisoning its customers with salmonella bacteria. But in recent months, the company has become a leader in the poultry industry's fight against the foodborne pathogen.
Colorado is rolling out regulations for the edible marijuana sector, including "emergency rules," which spell out serving sizes. But for now, most of the dosage education is falling to pot shops.
Orange juice sales are at their lowest point in 10 years. Florida's citrus industry is reeling from a disease called "greening," while consumers face dozens of other choices in the supermarket aisle.
Food shortages are emerging in the wake of West Africa's Ebola epidemic. Market shelves are bare and fields are neglected because traders can't move and social gatherings are discouraged.
Author Adam Rogers says there are lots of myths about what causes hangovers. His new book, Proof: The Science of Booze, explores these and other scientific mysteries of alcohol's effect on the body.
A survey by Feeding America, a network of U.S. food banks, found that one-quarter of all U.S. military households used a food pantry in 2013. But service members are often reluctant to seek such help.
Demand for specialty and artisanal foods is booming, and new entrepreneurs want to get in on the action. Incubators can provide shared commercial kitchen space and tips on sales and distribution.
The French phrase mise-en-place means to gather and arrange the ingredients and tools needed for cooking. But for many culinary professionals, its organizing principles are also a way of life.
The Food and Drug Administration now requires all food manufacturers to be in compliance with a labeling standard for gluten-free food. Advocates for people with celiac disease say it's about time.
So, this is what twerking Jell-O looks like: There's apparently an ongoing campaign to make the congealed salad trendy once more, as evidenced by this Southern Living video that shows the gelatin-filled salads in all their jiggly glory. (The...
There's apparently an ongoing campaign to make the congealed salad trendy once more, as evidenced by this Southern Living video that shows the salads in all their jiggly glory. (The gelatin salads are strangely... mesmerizing.) The magazine's test kitchen director...